Arroz con Pollo Tradicional
Succulent chicken thighs simmered in a vibrant sofrito-infused saffron rice, a beloved Puerto Rican comfort food that balances aromatic spices with tender meat. This puerto rican-inspired chicken ready in about 50 minutes pairs bone-in, skin-on Chicken thighs, Olive oil, medium, finely chopped Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, bone-in, skin-on Chicken thighs
- 2 tbsp Olive oil
- 1 medium, finely chopped Yellow onion
- 1, finely chopped Green bell pepper
- 4 cloves, minced Garlic
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1/4 tsp Saffron threads
- 2 cups Chicken broth
- 1.5 cups Long-grain white rice
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp, chopped Fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat chicken thighs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat, add chicken skin-side down, and cook for 5-6 minutes per side until golden brown and crispy, then remove and set aside.
- Step 2: Add chopped onion and green bell pepper to the Dutch oven, cooking for 5 minutes until softened. Stir in minced garlic, 1 tsp cumin, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
- Step 3: Return chicken to the pot, add saffron threads, 2 cups chicken broth, and 1.5 cups rice. Stir to combine, bring to a simmer, cover with a lid, reduce heat to low, and cook for 25-30 minutes until rice is tender and chicken is fully cooked.
- Step 4: Remove chicken, let rest 5 minutes, then fluff rice with a fork. Stir in 2 tbsp chopped parsley, season with additional salt if needed, and serve with chicken on top.
Frequently asked questions
How long does Arroz con Pollo Tradicional take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Arroz con Pollo Tradicional?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Arroz con Pollo Tradicional?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Arroz con Pollo Tradicional for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Arroz con Pollo Tradicional?
Puerto Rican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect chicken recipe for a weeknight dinner.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
